Effect of rice bran extract on the preservation of pork burger treated with high pressure processing

摘要

This work studies the effects of rice bran extract (RBE) on pork burgers which weretreated by hydrostatic high pressure, in order to increase their shelf-life. Changesafter processing and during the refrigerated storage were analyzed. High pressureprocessing (HPP) was effective in the reduction of microbiological counts; however,the addition of the extract did not show an important effect on this parameter.Burgers without RBE showed a significant increase of lipid oxidation during the storagewhile burgers with the RBE showed a less marked increase. RBE was effectivein decreasing protein oxidation extent during storage. Panellists did not find significantdifferences among the different batches when the burgers were treated withHPP. These results suggest that the combination of the extracts obtained togetherwith HPP could be effective in increasing the shelf-life of pork burgers manufacturedwithout synthetic additives.Practical applicationsSeveral amounts of waste are produced every year in agri-food industry, worseningthe environmental situation. This study can contribute to reduce the problem and toimprove the burger quality by the application of RBE in meat products which can bean interesting alternative for food industry.